Recipe! Homemade tortillas as as easy as pancakes. Easier than bread. Similar to naan. Quick mix biscuits that are rolled and cooked in a few seconds in a hot pan.So delicious that once you go homemade you will never go back.

On this delightfully lazy Saturday I started with one cooking prep, which led to another, which led to tex-mex for dinner. 3/4 pound of chicken simmered for a couple if hours in tomatoes and spices until you can easily shred the chicken with two forks. While the chicken cooked, I mixed the tortillas. The dough need to rest about 20 minutes, then formed into 40 gram balls (pictured).

The rolling and cooking becomes a shirt order cook style assembly line. The balls need to be thin, thin, thin and roundish. Perfectly round is not as important as thin. The tortillas cook for about 30 seconds per side. So focus on the part of the cook is required- roll a tortilla while one is cooking, so the production line is not slowed down. About ten minutes for the recipe to form and cook ten tortillas.

Did I mention these cook quickly? You will need to roll with one eye on the pan- when they will have one or two bubbles and are just starting to look dry at the edge- FLIP! About 25-30 seconds more of cooking then remove to a plate and cook the next one. The goal is cooked with dark golden spots, but not burned.

Homemade Tortillas

1 3/4 cup flour

1/2 tsp salt

1/4 tsp baking powder

50 grams shortening or lard (weigh it and no, you cannot substitute butter or oil)

A scant 1/2 cup super hot (almost boiling) water

Mix the flour, salt and baking powder in a bowl. Add the shortening, mix in with a fork to create small crumbs. Pour in the hot water, mixing well with the fork. Turn out the dough onto your counter and knead well for about five minutes. Wrap in a tea towel and let rest in the counter for 20 minutes.

Divide the dough into equal 40 gram balls. Cover with the towel while your 10"-12" skillet heats over medium high. Roll each ball as thin as possible and cook for about 30 seconds per side. Remove cooked tortilla to a plate.

Serve with your favorite fillings. Reheat in microwave 10 seconds. Can be kept. Refrigerated for up to one week.